Turkish coffee

Turkish coffee can be rooted back to the 15th century by the former Turks (Ottomans), which is still the same brewing techniques being practiced by Turkish people. The following are the most conspicuous characteristics of the Turkish coffee:

Strength:
Turkish coffee is among the strongest coffees available in the world today. This is so because of the Turkish coffee brewing techniques that use very minimal amounts of water accompanied with a lot of coffee that brings out tough, strong but very delicious coffee.

Thin coffee foam:
As opposed to the types of coffee that are foamy, The Turkish foam creates a foam that is very thin that is brought by particles coming from ground coffee. This successive foam comes by through the use of coffee beans that have been finely grounded, followed by its brewing til it boils and then pouring it slowly. Something that is worthy to note is that in Turkey, its disrespectful is coffee is served without any foam.

Unfiltered:
There are several YouTube videos that demonstrate filtering of Turkish coffee before taking it. This practice is totally wrong as real Turkish coffee is never filtered. Filtering makes the Turkish coffee to lose its main characteristic, lose its authentic taste as well as it doesn’t comply with 500 years old Turkish culture.

Serving with water:
Serving of Turkish coffee with cold water has been a very old Turkish culture. There are two approaches in this form of serving, thus:

The first approach is, drinking cold water in order to cleanse the tongue receptors for the tongue to capture it’s a sharp taste.

The second approach is having a cup of water next to the cup of Turkish coffee, this is done with the aim of cleaning the particles ground that might be left behind on the tongue. I highly don’t agree with this approach as the fine ground particles are good at enhancing its taste.

Turkish coffee grinding techniques
Originally Turkish coffee were ground mechanically, below are the mechanical techniques.

Turkish coffee grinders
There have been several advancements of technology as currently there exist automated coffee grinder machines, however originally Turkish coffee used to be ground with hand operated mechanical coffee grinders. The mechanical Turkish coffee grinder is preferred because they do not produce a lot amount of heat something that is experienced with electric grinders.

Turkish coffee brewing techniques
For the best results in preparing Turkish coffee one is highly recommended to visit or consult a Turkish coffee specialist, this is in order to ensure that you have been given best coffee beans, well-grounded as well as roasted correctly.Commercial coffee grounds are also satisfactory.

Brewing methods
With or without the right equipment brewing of Turkish coffee is not difficult at all. Here are a few simple rules you can follow.

First, use cold water. Cold water enhances its flavor due to the amount of increased brewing time.

Pick a well-sized pot. For instance, if you are preparing coffee for two thus 340ml this means your pot should be able to hold a minimum of 4 cups but less than 6 cups. This brings about the different size and naming of pots in Turkey.

Put sugar before you initiate brewing, this is if you need sugar. Sugar is put before brewing to prevent it from messing up with the foam formation during mixing. However, plain coffee is advocated for as sugar really alters its taste.

Go for a small heater. This is to increase its brew time which highly affects its flavor.

A thin-walled coffee cup is advocated for to make sure that you don’t end up with cold coffee.

There is no harm in using stainless pot, although those from turkey prefer copper pots.
Ensure that you use coffee grounds for one month immediately after closing. Don’t forget to close the container.

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